Photo: Provencal Tomatoes Recipe
Ingredients
- 6 ripe tomatoes (2 1/2 to 3-inches in diameter)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
- 1/4 cup minced scallions, white and green parts (2 scallions)
- 1/4 cup minced fresh basil leaves
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Gruyere cheese
- Good olive oil
Directions
Preheat the oven to 400 degrees F.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
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By m.rigby_12092665
Farmington Hill...
on August 01, 2012
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I added some olive oil to the crumb mixture as a binder before filling the tomatoes. This was an excellent side dish to grilled chicken. Essence of summer with all those fresh herbs!
By The Petite Gourmet
Portland, OR
on September 08, 2011
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How this recipe hasn't been given all 5-star reviews is simply beyond me. These are honestly the best tomatoes I've ever eaten, and I would eat them every day if I could! I have made them for Thanksgiving, dinner parties, and just for my boyfriend and me, and I'm just obsessed with them. You definitely need to use fresh breadcrumbs, and that goes for any recipe - fresh and dry breadcrumbs are not easily interchangeable, so I'm not surprised that some people got bad results from them - they're an entirely different product! I personally think the recipe is a bit salty - Gruyère has a lot of natural salt in it, kind of like Parmesan - so I usually omit the salt in the filling. But this dish is one of my most favorite in my repertoire, and I will continue to use it over and over again.
By bootslv1991_1477751
St. Clair Shore...
on August 07, 2011
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Great Summer dish:
We had these at a summer dinner party and they were amazing!!!
Read all 34 reviews